xkcd

by **podbaydoor** » Sat Apr 11, 2009 2:08 am UTC

The topic dedicated to posting pictures of your lovingly put together and luxuriously photographed food. Posting pictures found on the Internet is also acceptable, and so is posting links to blogs dedicated to people who make it their business to cater to your most prurient gastronomic desires.

I'll get things started with this blog, Food Porn Daily. SFW, but Not Safe For Dieters.
Here is the picture they've got for today:

by **Dimetrodon** » Tue Apr 14, 2009 5:03 am UTC

I think there is something luscious about this: http://vengeanceisforever.deviantart.com/art/Rainbow-Frosting-45980021

by **podbaydoor** » Wed Apr 15, 2009 8:41 pm UTC

Pizza from Di Fara's.

by **i.t.homp** » Fri Apr 17, 2009 1:39 am UTC

This is my lovingly prepared peppercorn steak, zucchini salad, and baconpotatocheese tartthing. Photo here

by **It Should Be Real** » Wed Apr 22, 2009 1:19 pm UTC

I don't know if this counts, but I did some baking today. :mrgreen:

Omnomnom. Who wants one? :roll:

by **Subliminity** » Wed Apr 22, 2009 5:55 pm UTC

UNAGI! =D

What is that, ISBR? (Can I just call you Beki? Your username is too long to type xD)

by **It Should Be Real** » Wed Apr 22, 2009 6:26 pm UTC

Why yes, yes you can. :mrgreen:

Though I'm not entirely sure what I'm being asked. :/ I made cupcakes, then cut off the tops, filled the scooped out bit with buttercream icing and then cut the top in half and put it back on prettily. With chocolate sprinkles. :roll:

Obligatory food pr0n:

by **SDIX** » Thu Apr 23, 2009 8:30 pm UTC

um, Gee Willikers, yum!
Here is an old picture of my favorite pie <3

by **Subliminity** » Wed Apr 29, 2009 3:47 am UTC

And this is the wonderful animal it comes from.

Wikipedia wrote:Kobe beef in Japan is registered trademark by Kobe beef distribution promotion conference. It must fulfill all the conditions as follows:
Tajima cattle born in Hyōgo Prefecture
Fed by farm in Hyōgo Prefecture
Bullock or Virgin cow, meant to purify the beef
Processed at slaughterhouse in Kobe, Nishinomiya, Sanda, Kakogawa and Himeji in Hyōgo Prefecture.
Marbling ratio called BMS is level 6 and above.
Meat Quality Score is A or B
Gross weight of beef is 470 kg or below.
In accordance with popular belief, the cattle are fed a beer a day, and they are massaged with sake daily and brushed for setting fur, and fed on grain fodder. When the cattle are ready for slaughter, they are slaughtered in a humane and painless customary way in order to keep the meat tender and at its highest flavor. A Kobe beef distribution promotion conference plans to make a pamphlet in foreign languages detailing Kobe beef due to the ambiguation of what actually constitutes Kobe beef, and the fact many tourists who visit Japan receive incorrect information.

I want to be those cows. :shock:

by **podbaydoor** » Wed Apr 29, 2009 6:13 pm UTC

That is some prime-looking meat. *drool*

Now, the question is, why is this mac and cheese not on a plate in front of me right now?

by **Belial** » Wed Apr 29, 2009 6:34 pm UTC

Clearly because you have not adequately pleased the gods. Because that looks like one of their rewards....

by **Subliminity** » Thu Apr 30, 2009 2:46 am UTC

I wonder what grilled raptor would taste like.

by **thistle** » Thu Apr 30, 2009 4:45 pm UTC

Subliminity wrote:I wonder what grilled raptor would taste like.

Probably chicken, but you'd be paranoid the entire meal as a side-effect.

Mmmmm..

by **SDIX** » Thu Apr 30, 2009 4:46 pm UTC

mmmmmmmmmmmmsex, I mean, cookies

by **Gentlelady** » Fri May 01, 2009 2:58 am UTC

I drooled on myself.

by **SDIX** » Fri May 01, 2009 2:59 am UTC

oh god that made me moan... damn all this good food porn!

by **podbaydoor** » Fri May 01, 2009 1:11 pm UTC

Here is another blog! http://smittenkitchen.com/
Beautiful pictures:

Not mine, but from an online friend of mine:

by **Bakemaster** » Sat May 02, 2009 4:45 pm UTC

Since strawberry things have come up a few times, here's one of my old-school shortcakes (which I can also make simultaneously vegan and gluten-free, but looking and tasting nearly identical):

i.t.homp wrote:zucchini salad, and baconpotatocheese tartthing

Recipes or DIE.

by **thistle** » Sat May 02, 2009 7:03 pm UTC

That shortcake looks pretty delectable.

Yummmmmmm. Had some of that this past weekend for a birthday.

by **podbaydoor** » Sun May 03, 2009 9:14 pm UTC

Bakemaster wrote:
i.t.homp wrote:zucchini salad, and baconpotatocheese tartthing

Recipes or DIE.

Seconded.

This goes for you too, Bakemaster - that shortcake looks amazing, and I'd also be interested in obtaining the recipe for my friend with Celiac's.

Here's another picture from the same online friend of mine (she's a chef):

by **i.t.homp** » Sun May 03, 2009 10:32 pm UTC

Zuchinni salad is quite simple. Get about 3 full zucchinis, and peel with a carrot peeler. Peel the entire thing until there is nothing left. take these shaving and put them in a bowl. Marinade 2 diced tomoatoes, one medium red onion, chopped, and 3 green onions in balsamic vinegar and oil for an hour. Dump marinated veggies in with zucchini, toss, and add another splash of balsamic and a splash of extra virgin olive oil, pinch of salt, lotsa pepper...voila.

Baconpotatocheese tartthing:
3 baking potatoes, sliced one quarter inch thick {I used my handy dandy mandolin at the medium setting}
1 lb. of thickly sliced bacon
1 lb. of orange cheddar cheese, grated
Salt and pepper

1. Preheat oven to 325 degrees.
2. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
3. Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
4. Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.

by **Bakemaster** » Tue May 05, 2009 7:55 pm UTC

podbaydoor: It was a couple years ago, but I think I used this basic recipe. The size pan you use isn't that big a deal as the batter won't really spread to fill it anyway; I think I used a 9-inch springform. Then making it vegan and/or gluten-free is all about a few substitutions. You can replace the flour with a GF mix like Bob's Red Mill, but I used a mixture of 1/4 soy flour, 1/4 corn starch, 1/2 rice flour, if memory serves. Add a bit of xanthan gum if you've got it. This is not the most true-to-wheat mix, but I like the bit of nutty flavor that soy flour provides. For vegans, use a substitute like EarthBalance vegan shortening or buttery stick (note: SmartBalance is NOT vegan), soy milk, and replace the egg with 1 tbsp neutral veggie oil, 1 tsp water and 1/2 tsp baking powder.

Since this style of shortcake is biscuity rather than spongey, it lends itself particularly to vegan and GF substitutions. The hardest part is the vegan whipped cream; soy milk doesn't work terribly well, coconut cream works fairly well but needs some added sugar and the taste is off. Some people add powdered soy milk to coconut cream and claim it's good; I haven't tried it.

by **nightlina** » Wed May 06, 2009 1:41 am UTC

Some of my own yummy foods

The mousse cake really was epic - the recipe can be found here!

: EPIC; cake_1.jpg (48.14 KiB) Viewed 13051 times

: With all it's chocolate bits on top :); cake_2.jpg (59.1 KiB) Viewed 13046 times

: Me next to the MASSIVE cake :); cake_3.jpg (53.51 KiB) Viewed 13043 times

: A yummy fruit platter I made one night when I was feeling creative :); fruitplatter.jpg (78.72 KiB) Viewed 13037 times

My boy and I really enjoy cooking together

We made some really great trifles the other week, too, but I didn't take any photos

by **Bakemaster** » Wed May 06, 2009 3:16 am UTC

The prettiest dessert I've ever had was a blood orange tartlet from a restaurant in Somerville; blood orange segments were arranged on top to look like the petals of a flower. Very tasty as well, but unfortunately they don't have much in the way of photos on their website. But while searching, I did find this:

I think I could eat a few dozen of those.

by **d33p** » Wed May 06, 2009 3:55 am UTC

This thread is GODDAMN pertinent to my interests. Oh heavens, that Kobe looks salivatingly magnificent.
My personal epicurean erotica:

by **PictureSarah** » Wed May 06, 2009 5:53 pm UTC

Grilled ahi with mango salsa. WANT.

by **SDIX** » Wed May 06, 2009 5:54 pm UTC

oh.mygod! yum!

by **clintonius** » Thu May 07, 2009 2:59 pm UTC

PictureSarah wrote:Grilled ahi with mango salsa. WANT.

Oh man. I had exactly that for my first meal when I went to Hawaii in '03. It's still my favorite dish from the trip.

by **Belial** » Thu May 07, 2009 3:05 pm UTC

Coming into this thread hungry was a poor decision.

by **clintonius** » Thu May 07, 2009 3:08 pm UTC

And a dangerous one for those around you, methinks.

by **Moo** » Thu May 07, 2009 3:11 pm UTC

Mmmmmmmmmmmmmm new favourite thread.

I have been craving scones:

And here's something I made myself (sorry for continually recycling pictures of this in this subfora, I'm just so damn proud of them): crunchy on the outside, soft and bready on the inside; drenched in syrup with a hint of spice.

... and slightly resembling foreskin, that one

Sorry.

by **clintonius** » Thu May 07, 2009 3:21 pm UTC

It's like a culinary representation of hermaphrodism. And I still want to eat it.

by **d33p** » Thu May 07, 2009 3:51 pm UTC

clintonious, that desire simply proves your open-mindedness. Go with it.

Damn, that scone looks good. Especially since it's breakfast time. /drool

by **Moo** » Thu May 07, 2009 4:05 pm UTC

I would happily become food-bisexual for koeksisters. Let's make a club, Clintonius.

by **clintonius** » Thu May 07, 2009 4:19 pm UTC

Moo wrote:I would happily become food-bisexual for koeksisters. Let's make a ~~club~~ pay site, Clintonius.

Fix'd for profit.

by **Moo** » Thu May 07, 2009 4:24 pm UTC

Oh yeeeeeeah

by **SecondTalon** » Fri May 08, 2009 6:54 pm UTC

Moo:
I have no idea what that second thing you posted is but how the hell do I make them?

by **Belial** » Fri May 08, 2009 7:00 pm UTC

Speaking of food porn: Alton Brown had a 2-part special last night on cooking beef tenderloin. It was food porn *video*.

Next stop, costco to buy an entire beef tenderloin....Steak Au Poivre, Chateubriand, tenderloin roast with bleu cheese, and tenderloin-chain cheesesteak, here I come.

by **asad137** » Fri May 08, 2009 7:24 pm UTC

Belial wrote:Speaking of food porn: Alton Brown had a 2-part special last night on cooking beef tenderloin. It was food porn *video*.

Next stop, costco to buy an entire beef tenderloin....Steak Au Poivre, Chateubriand, tenderloin roast with bleu cheese, and tenderloin-chain cheesesteak, here I come.

Oh yes -- "Tender is the Loin", parts I and II. I used it as my guide to make a whole tenderloin roast (not the bleu cheese one, the center-cut one). Delicious.

Asad

by **podbaydoor** » Fri May 08, 2009 7:27 pm UTC

Suddenly, I am forcibly reminded that I haven't eaten all day. Great pictures, everybody. Moo, I might not pay for pictures of your koeksisters but I might pirate them off sketchy torrent sites...

As for today's food pr0n, I give you sorbet. This is sorbet that I'd endure even Missouri's awful sticky-hot summers for if I could have it everyday.

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